No stranger to both the kitchen and reconstruction, Towill and his wife have renovated various spaces throughout the area, most notably transforming Andolini’s Pizza on Wentworth Street into the beloved Basic Kitchen. “It just needed some life brought back into it.” We just love it: the rooms, the old building,” said Towill. “When we heard the Post House was coming on the market, we knew it was in our wheelhouse. He and Kate purchased the building through their development company, Basic Projects, and personally are overseeing all renovations and design - Kate’s specialty. “Rather than a restaurant and separate inn, it will be a restaurant with rooms,” explained Towill, noting there’ll be one check-in spot for all guests now. Set to open this spring, the beloved Post House soon will be one entity. But even with their modern updates, the Towills intend to maintain the magic that the restaurant and inn have always brought to the Old Village. Entrepreneur Ben Towill, owner of downtown Charleston’s Basic Kitchen, and his wife, Kate, have purchased the building and reimagined the classic space. The Old Village Post House at 101 Pitt St. Georgetown / Pawleys Island SC Restaurant Map.Beaufort / Bluffton / Hilton Head SC Restaurant Map.Visit Page’s Okra Grill at 302 Coleman Boulevard. We want to be Mount Pleasant’s restaurant! We want our customers to feel like we are their special place to bring friends and family that are visiting from out of town.”
That may mean making pancakes in the middle of a busy dinner service on the fly for someone that has a craving for pancakes. “There are so many places in the Charleston area to get great food,” commented Page. “We want to stand out by providing a great guest experience and treating people well. Page’s dogged pursuit of perfection is fueled by the fact that she grew up here and cares about the community.
It is about real connections that are made during your time in our store.”
#PAGES OKRA GRILL BUILDING FULL#
It is not just about keeping drinks full and processing orders properly. I think it is pretty special that people are taking time to recognize the people that are serving them. “She is a great team player and treats our customers as if they are guests in her own home,” stated Page. “Brandi goes out of her way to make sure that the guest experience is memorable, and is often recognized by people in online reviews. It came as no surprise to Page that Brandi was recognized as one of the Best Restaurant Servers. They inspire me to want to be better also.” I am happy to get to work with such wonderful people each and every day. We respect one another and understand how important customer service is. “Serving people great food and Southern hospitality is a labor of love. Our team is 120-plus currently, and we pride ourselves on serving such a great community,” added Page. “Customer service is just as important as our food quality. Page noted that customer service is a lost art, and that they strive to provide the very best to keep people coming back again and again. Our team works very hard to ensure that our customers are shown the very best ‘Southern hospitality.’” To have the support of our community is very important to us.
“There are so many wonderful restaurants in our area, and I respect so many of our peers. “It is always an incredible feeling when we are voted the best of the best,” remarked Page. Owner Courtney Page spoke about the significance of the wins to her and her staff. Their waitress Brandi was also voted one of the Best Restaurant Servers. And if you’re a local, it may not surprise you that they were also one of the Best Places to Take an Out-of-Town Guest.
#PAGES OKRA GRILL BUILDING MAC#
The hits just keep on coming for the kings of Southern comfort food at Page’s Okra Grill, with our readers selecting them as winners of multiple Best of 2020 categories, including Best Shrimp & Grits, Best Seafood, Best Brunch, Best Budget-Friendly Meal and Best Breakfast.Īdditionally, Page’s was recognized as one of the Best Places for Fried Chicken, as well as Best Mac and Cheese.
0 kommentar(er)
